Ingredients

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1 Frying Chicken (3-3 1/2 pounds), cut up

1 cup Flour

1 teaspoon Salt
*

1 teaspoon Pepper
*

1 quart Vegetable Oil

Instructions

Soak cut-up chicken in 1 quart of cold water mixed with 1 Tablespoon salt in a large bowl for 2 hours or longer.

Combine flour, salt and pepper in a paper bag.

Remove chicken from water and pat dry with paper towels. Add chicken to bag of flour, a few pieces at a time, and shake to coat well. As chicken is coated, place on a piece of waxed paper.

Pour enough oil in a large, deep skillet to fill it half full. (Oil must be deep enough to cover chicken) Heat oil until very hot.

Add chicken skin side down. When underside of chicken begins to brown, turn heat down to medium and partially cover with a lid.

Turn chicken after about 15 minutes or when completely browned on underside. Continue cooking uncovered, until second side is browned. Drain thoroughly on paper towels before serving. Keep warm in 250º oven while making gravy (see recipe).

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